Fusion Recipe: Pindakaas Tempeh Biefstuk

 

Pindakaas Tempeh Biefstuk

Pindakaas Tempeh Biefstuk

A sophisticated Dutch-Indonesian fusion featuring pan-seared tempeh steaks glazed in savoury artisanal peanut butter and aromatic spices

Pindakaas Tempeh Biefstuk bridges Dutch colonial heritage and Indonesian culinary roots into an exquisite plant-based masterpiece. Thick-cut slabs of fermented soy tempeh are deeply marinated, pan-seared to a golden crisp, and coated in a velvety, savoury glaze built from authentic Dutch pindakaas—rich, smooth, and naturally less sweet. Enhanced with sweet soy sauce, aromatic galangal, lemongrass, and a subtle chilli kick, this dish mimics the luxurious texture and deep umami profile of a classic steak, offering a harmonious blend of nutty, savoury, and caramelised flavour notes.

Prep Time        20 mins + Marinating
Cook Time       15 mins
Yields               2 servings
Difficulty         Intermediate

Ingredients

Tempeh & Marinade

  • 2 blocks (approx. 400g) Fresh organic tempeh
  • 3 tbsp Kecap Manis (sweet Indonesian soy sauce)
  • 1 tbsp Tamari or light soy sauce
  • 2 cloves Garlic, finely minced
  • 1 tsp Fresh ginger, grated
  • 1 tsp Ground coriander

Pindakaas Glaze & Finish

  • 3 tbsp Dutch Pindakaas (smooth, unsweetened or traditional style)
  • 2 tbsp Kecap Manis
  • 1 tsp Sambal Oelek (or to taste)
  • 1 stalk Lemongrass, white part only, bruised
  • 100ml Coconut milk or vegetable broth
  • 1 tbsp Coconut oil for searing
  • Fresh Cilantro and crushed peanuts for garnish

Instructions & Method

1. Cut the Tempeh Steaks: Slice each block of tempeh diagonally into thick, steak-like rectangles (approx. 2 cm thick). Score both sides lightly in a diamond pattern to allow deep marinade absorption.

2. Marinate the Tempeh: In a shallow dish, whisk together Kecap Manis, tamari, minced garlic, grated ginger, and ground coriander. Submerge the tempeh steaks and let them marinate for at least 30 minutes (or up to overnight in the fridge).

3. Pan-Sear to Perfection: Heat coconut oil in a heavy cast-iron skillet over medium-high heat. Sear the marinated tempeh steaks for 3–4 minutes per side until deeply golden-brown and caramelised with a crisp crust. Remove and set aside on a warm plate.

4. Build the Pindakaas Glaze: In the same skillet over low heat, add the bruised lemongrass stalk, Dutch pindakaas, second portion of Kecap Manis, sambal oelek, and coconut milk (or broth). Whisk continuously until the peanut butter melts into a smooth, glossy sauce.

5. Glaze and Coat: Simmer the sauce for 3–5 minutes until thickened. Return the seared tempeh steaks to the pan, spooning the rich peanut glaze generously over each piece until heated through and lacquered.

6. Serve: Plate the Pindakaas Tempeh Biefstuk hot, garnished with fresh cilantro leaves and toasted crushed peanuts. Pair alongside fragrant jasmine rice or steamed greens.

Chef's Tips & Notes

  • Pindakaas Choice: Authentic Dutch pindakaas (like Calvé) is naturally savoury and less sugary than typical American peanut butter, providing the ideal savoury backbone for this glaze.
  • Scoring Tempeh: Do not skip scoring the tempeh surface; it ensures the marinade penetrates the dense soy cake rather than staying on the outer layer.
  • Consistency Adjustments: If the peanut glaze thickens too fast in the pan, splash in an extra tablespoon of warm vegetable broth to maintain a velvety texture.

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